Main Purpose and Scope of Job:
Head Private Chef position responsible for four private chefs on a hunting preserve. The plantation has four lodges guest choose from and each comes with a private chef. As the main chef, responsibilities include food inventory, food orders, chef training, menus, and on-site cooking with guest interaction.
Essential Duties and Responsibilities:
Ability to train, oversee, and manage four seasonal chefs. Food ordering, menu development and execution along with guest interactions are key attributes in this role.
You will be expected to cook 80%-90% of the main season. The other percent is food ordering and menu preparation.
Weekends are a must for the main season. The number of guests range from 8-24 people. Guests book weekend hunts but, the ability to change work schedule is needed.
The hunting preserve is a semiprivate quail plantation with scheduled hunts of all kinds. The main season starts mid-October and ends mid-March. This is a full-time position with a lighter off season cooking.
Hunt Season Pre-Opening (Mid-September - Mid-October)
o Update menu, recipes and plating presentations
o Hire, train, schedule and supervise all chefs (40%-75% return rate from prior season)
Main Hunt Season (Mid-October – Mid-March)
o Schedule, hire, train, and supervise, and manage private chefs
o Manage food ordering, food quality, food storage, and cleanliness
o Supervise & Inspect staff performance so that Food Preparation & Presentation and Lodge cleanliness standards are consistently met
o Perform as Head Chef in kitchen maintaining cooking and interacting with guests
o Visit at least once with all Guest Groups during arrival / departure
Hunt Season Closing ( Mid March- Mid April)
o Schedule Chefs
o Schedule lodge and kitchen closing activities and set up for event season
o Perform inventories, order replacement supplies
o Supervise Buildings & Grounds maintenance, repairs & projects
Work Schedule Example -
Summer Event Season (Mid-April to Mid-Sept )
o Monday through Thursday – 7:00 am to 6:00 pm
o Weekend work is required for Weddings and some other events. Weekday comp time will be scheduled to balance for weekend events.
o Coordinate Kitchen staff schedule for all Weddings, Conferences & Events
Opening for Hunt Season (Mid-Sept to Mid-Oct)
o Monday – Friday – 8:00 am to 5:00 pm
Main Hunt Season (Mid-Oct to Mid-Mar)
o Monday through Friday - 7:00 am to 8:30 pm
o Saturday / Sunday – as needed for Guest arrivals & departures – generally 11 of 22 weekends trading off with Hospitality Supervisor
o On some occasions later weekday night may be required due to guest schedule
o Weekend work is required for guest arrivals and departures
Hunt Season Closing - Mid-Mar to Mid-Apr
o Monday-Friday – 8:00 am to 5:00 pm
BENEFITS
Paid Holidays - 7
Paid Sick days – 5 (2 of which can be used as personal days)
Paid vacation – 2 weeks
QSEHRA reimbursement up to 75% of employee health insurance premium
Holidays:
Closed Thanksgiving Day, Christmas Eve, Christmas Day, NYE, and New Years day
Accommodations:
Live-out, Temporary lodging can be provided until candidate finds own housing.
Educational Requirements:
Culinary degree strongly preferred
Experience Requirements:
Private Chef in home experience preferred, Luxury Hotel, restaurant, yacht head chef experience
Physical Requirements:
Ability to be on your feet for long hours. Ability to lift 50 pounds
Start Date Needed:
ASAP
